Schwetzingen Asparagus Salad

Ingredients:

1 lb fresh asparagus
salt
pinch of sugar
1 tablespoon vinegar
2 tablespoons cream
3 tablespoons canola oil
pepper
chervil
cress
1 hard-boiled egg

Preparation:

Peel asparagus and cut into pieces about 2 inches long. Place in saucepan and cover with water. Add a pinch of salt and pepper and cook for about 10 to 12 minutes. The asparagus should still be a little crunchy. Drain asparagus and keep the stock. Blend 4 tablespoons of stock, vinegar, cream and oil, add freshly-ground black pepper, mix in chopped herbs. Pour mixture over warm asparagus and sprinkle with finely-chopped egg.